Keto-Friendly Coconut Macaroons

These Keto-Friendly Coconut Macaroons feature chewy, sweet coconut bites with a low-carb twist. Perfect for a healthy breakfast, it’s a simple recipe that blends rich coconut flavor into a nutritious, satisfying start to the day with minimal effort.

Why You’ll Love This Recipe

These coconut macaroons are a nutritious, healthy breakfast idea that transforms chewy, sweet coconut bites with a low-carb twist into a delightful treat, perfect for a satisfying morning. Easy to make and packed with healthy fats and fiber, it’s a guilt-free indulgence. Versatile—top with nuts or enjoy solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Mix Thoroughly: Ensures even texture.
• Use Unsweetened Coconut: Keeps carbs low.
• Shape Evenly: Prevents uneven baking.
• Check Doneness: Edges should be golden.
• Avoid Overmixing: Prevents toughness.
• Serve Warm or Cold: Suits any preference.
• Adjust Sweetness: Taste and tweak erythritol to preference.
• Use Parchment: Eases removal from pan.
• Rest Before Baking: Allows flavors to meld.
• Portion Carefully: Prevents spreading.

Yield: 15 macaroons

Keto-Friendly Coconut Macaroons

Print

Chewy keto coconut macaroons, healthy breakfast bite.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• ¼ cup erythritol
• ¼ tsp cinnamon
• 1 tbsp coconut oil
• 1 tbsp heavy cream
• 1 tsp vanilla extract
• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 2 tbsp almond flour
• 2 tbsp dark chocolate chips
• pinch salt

Instructions

1. Prep the Mixture: In a bowl, combine shredded coconut, almond flour, erythritol, cinnamon, and a pinch of salt.
2. Add Wet Ingredients: Whisk egg whites, melted coconut oil, vanilla extract, and heavy cream (if using) until frothy.
3. Mix Thoroughly: Stir the wet mixture into the dry ingredients until well combined.
4. Shape the Macaroons: Scoop tablespoon-sized portions and shape into mounds on a parchment-lined baking sheet.
5. Add Topping: Press a few dark chocolate chips into the top of each macaroon.
6. Rest the Dough: Let the shaped macaroons sit for 10 minutes to firm up.
7. Bake the Macaroons: Preheat oven to 325°F and bake for 15-20 minutes until edges are golden.
8. Check Doneness: Ensure the bottoms are lightly browned but not burnt.
9. Cool the Macaroons: Let cool on the baking sheet for 10 minutes, then transfer to a rack.
10. Serve and Enjoy: Serve warm or cold and savor these chewy, keto-friendly breakfast treats!

Notes

• Mix thoroughly for texture; use unsweetened coconut to keep carbs low.
• Shape evenly to prevent uneven baking; avoid overmixing for tenderness.
• Store leftovers promptly to maintain freshness; reheat gently if desired.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 104Total Fat 9gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 23mgCarbohydrates 4gFiber 2gSugar 2gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Unsweetened Shredded Coconut (2 cups): For rich texture.
• Egg Whites (2 large): For binding and lightness.
• Erythritol (¼ cup): For keto-friendly sweetness.
• Vanilla Extract (1 tsp): For aroma.
• Almond Flour (2 tbsp): For structure.
• Salt (pinch): Enhances flavor; adjust to taste.
• Coconut Oil (1 tbsp): Melted, for moisture.
• Dark Chocolate Chips (2 tbsp): Sugar-free, for topping.
• Cinnamon (¼ tsp): Ground, for warmth.
• Heavy Cream (1 tbsp): Optional, for gloss.

Variations and Substitutions

• Coconut Swap: Use coconut flakes for variety.
• Egg Swap: Use flax eggs for vegan option.
• Sweetener Swap: Use monk fruit sweetener instead of erythritol.
• Flour Swap: Replace almond flour with coconut flour (adjust quantity).
• Oil Swap: Use butter or omit.
• Chocolate Swap: Use chopped nuts or omit.
• Spice Swap: Add nutmeg instead of cinnamon.
• Cream Swap: Use coconut cream or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 1 week; reheat if desired.
• Freezer: Freeze in portions for up to 2 months; thaw at room temperature.
• Reheating: Warm in oven for 5 minutes if preferred.

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Until you can read, Keto Key Lime Pie